- 5 cloves garlic
- 3 Roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1 small onion, chopped
- 1/4 cup red palm oil (see Cook’s Note)
- 1 1/2 teaspoons bouillon powder
- 1 teaspoon curry powder
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt, optional
- Fried plantains or steamed white rice, for serving
Add the black-eyed peas, 2 cups of water and a pinch of salt to a small pot. Bring to a boil, reduce the heat to low, cover the pot and simmer, adding 1 cup of water as needed as the water evaporates, until the beans are firm to the bite (not mushy), 40 to 45 minutes. Drain the water from the beans.
Crush the garlic, tomatoes, red bell pepper and onion in a blender or food processor, about 30 seconds.
Heat the palm oil in a medium pot over medium heat until the oil starts to smoke and tiny bubbles start to form in the oil. Add the tomato mixture and stir to combine. Lower the heat to medium low and simmer for 5 minutes.
Season the mixture with the bouillon powder, curry powder and cayenne if using and stir to combine. Simmer for 2 minutes. Stir in the beans and cook over low heat, stirring occasionally, until the stew thickens and the beans are tender to the touch, about 25 minutes. Taste for salt and adjust if necessary.
Serve the stew with a side of fried plantains or steamed white rice.